Thursday, 27 April 2017

Sally's Seed Crackers

Ingredients
  • 200g sunflower seeds
  • 60g flax seeds
  • 100g sesame seeds
  • 2 Tbsp. Psyllium Husk
  • 500ml water
  • 1 tsp. Himalayan sea salt
Instructions
  1. Preheat oven to 160 degrees C. Line 2 baking sheets with lightly oiled parchment paper or a silicone sheet.
  2. In a mixing bowl, combine all ingredients and leave the mixture to stand until thick and pliable (about 10 minutes).
  3. Spread the mixture as thinly as possible on the lined baking sheet (may require 2). The mixture should have no holes or gaps.
  4. Bake for 1 hour, turning trays after 30 minutes if browning more on one side. They may need another 15 to 20 minutes until they are nice and really crispy.
  5. Remove from oven and leave to cool.
  6. Once cool, break into any size you like and store in an airtight container.


Monday, 3 April 2017

Erika's Roomstruif



Ingredients

3 stiffened egg whites
5/8 cup of plain flour
3 egg yolks
 salt
4 tablespoons of sugar
2 tablespoons of melted butter
3/4 cup of milk



Method

Beat egg yolks, sugar, salt, milk and butter.
Add flour and beat until smooth.
Fold in stiffened egg whites.
Warm a large frying pan, add small dollop of butter/oil.
When butter has melted, pour in large ladle of mixture.
Cook pancake until air bubbles appear and start to pop.
Remove pancake from frying pan and place on an oven- proof
plate with the cooked side on the plate.
Place in a warm oven.
Melt another dollop of butter/oil.
Cook another pancake in the same manner, cooking only one side.
( it is best if pancakes are not over cooked, it is much tastier if it is moist.)
Place second pancake on top of the first, again cooked side on the first pancake.
Continue cooking pancakes until the mixture is finished, placing the last pancake
with the uncooked side on top of the last one i.e. cooked side right on top.
Remove the plate from the oven, sprinkle some icing sugar over the top and serve.
Roomstruif is best when quite moist and served as soon as it has been cooked. But not unpleasant when cold either.
Serves 3-4 adults.


Thursday, 23 March 2017

Sally's Cardamom + Sea Salt Ganache Tart, GF


This Cardamom + Sea Salt Ganache Tart is a stunning celebration dessert and proves just how EASY making a fructose-free ganache can be!

Ingredients

  • 270 ml coconut cream.
  • 2 tablespoons cardamom pods, lightly crushed with a flat blade until the outer husks crack.
  • 1/2 teaspoon pure vanilla powder or 1 teaspoon pure vanilla extract.
  • 100 g (85-90% cocoa) chocolate, chopped.
  • pinch of sea salt, plus coarse sea salt, to garnish.
  • berries, edible petals, activiated buckwheat, to garnish.

Crust

  • 1/3 cup coconut oil.
  • 1/4 cup rice malt syrup.
  • 2 cups shredded coconut.
  • 1 tablespoon raw cacao powder.

Directions

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.

2. To make the crust, melt the coconut oil and rice malt syrup in a saucepan. Remove from the heat, add the shredded coconut and cacao powder and mix well. Press the mixture into the base and up the side of the quiche or tart tin - no need to grease it - so that the mixture's approximately 5 mm thick all over. Bake for 15-20 minutes. Remove from the oven and set aside to cool and firm up.

3. Meanwhile, heat the coconut cream, cardamom pods and vanilla in a saucepan to a simmer, then turn off the heat and cover with a lid. Allow to steep for 10 minutes.

4. Strain the coconut cream mixture into a bowl, reserving 1/4 cup in the pan for emergency use later, if needed. Discard the cardamom pods (or save to spice up chai tea). Add the chocolate and salt to the bowl, whisking it through until silky and melted. If the fats separate and your ganache develops a chocolatey cottage-cheese appearance, just add the reserved coconut cream, whisking swiftly to bring it all back together.

5. Once silky, pour into the tart shell and refrigerate until the ganache sets (at least 2 hours). Garnish with a pinch of coarse sea salt and berries, petals and activated buckwheat, if desired.

Sunday, 29 January 2017

Peach and Strawberry Cobbler

6 med. peaches, peeled and sliced or/ equivalent amount of lightly stewed rhubarb
a good handful of ripe strawberries, halved
1 capful rose water
3 Tbl. lemon juice
1 level Tbl. honey
1 1/4 cups whole wheat flour (for gluten free, use 1/2 almond meal + 1/2 buckwheat flour)
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbl. butter
1/2 cup milk
1/3 cup honey

Preheat fan forced oven to 180C
Cut fruit into a pyrex dish. Add lemon and honey and rose water. Stir into fruit.

To prepare topping :

Stir together dry ingredients. 
Add butter and rub in to coarse crumbs.
Combine milk and honey and stir into flour mixture.
Cover the fruit with the topping.

Bake 30 - 35 minutes.


Saturday, 21 January 2017

ZUCCHINI AND MUSHROOM LASAGNE


  2 tsp chopped rosemary
pepper
organic lasagne sheets 
750g pasta sauce
     1kg zucchini, thinly sliced on diagonal
     250g mushrooms, thinly sliced
250g grated tasty cheese
125g parmesan cheese

Brown the sliced zucchini in a pan.

Smear the bottom of a lasagne dish with a bit of the pasta sauce. Lay 1/2 the zucchini slices over, smear on more sauce. Sprinkle with 1/4 of the combined cheeses. Place on a layer of lasagne sheets, then more sauce then all the mushrooms and the rosemary, then 1/3 of the rest of the cheese.

Place on another lasagne sheet, then sauce then the rest of the zuccini, the pepper and 1/2 the rest of the cheese.

Place on the last lasagne sheet then the rest of the sauce and the cheese, adding extra parmesan if necessary to fill the gaps.

(If using instant lasagne sheets, now pour 1/2 cup water in around the edges.)

Bake 190C for 10 mins.
Reduce to 170C for 20 - 30 mins until well browned.
If possible, let rest 10 mins before serving or even until next day.